Chet Glay Hin Burmese Chicken Curry
Discover the rich and aromatic flavors of *Chet Glay Hin*, a traditional Burmese Chicken Curry that’s as comforting as it is delicious. This hearty dish features tender, bone-in chicken pieces simmered in a fragrant blend of caramelized onions, garlic, ginger, and tomatoes, all infused with warm spices like curry powder, turmeric, and cinnamon. A splash of fish sauce adds umami depth, while a simmering process melds the ingredients into a luscious, flavorful curry. Perfectly paired with steamed rice or flatbread, this recipe is a true showcase of Burmese cuisine, offering layers of bold yet balanced flavors. Ready in just under an hour, this one-pot meal is perfect for family dinners or for introducing exotic Southeast Asian flavors to your table. Garnish with fresh cilantro for a pop of color and herbal freshness that ties it all together.
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Recipe Information
Ingredients
- 900 grams chicken (bone-in, skinless, cut into pieces)
- 3 medium onions (finely chopped)
- 6 cloves garlic (minced)
- 2 tablespoons ginger (grated)
- 3 large tomatoes (diced)
- 4 tablespoons vegetable oil
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- 1 piece cinnamon stick
- 2 leaves bay leaves
- 2 tablespoons fish sauce
- 240 milliliters water
- 1 teaspoon salt
- 2 tablespoons fresh cilantro (for garnish)
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the chopped onions and sauté for 8-10 minutes until golden and caramelized.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the curry powder, turmeric, chili powder, cinnamon stick, and bay leaves. Stir well to coat the onion mixture in the spices and release their aroma.
Add the diced tomatoes and cook for 5-7 minutes, stirring occasionally, until they soften and break down into a thick mixture.
Add the chicken pieces to the pot and stir to coat them in the spice and tomato mixture. Let it cook for 5-6 minutes to lightly brown the chicken.
Pour in the water, fish sauce, and salt. Stir well and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the curry simmer for 25-30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
Taste and adjust the seasoning as needed. Remove and discard the cinnamon stick and bay leaves before serving.
Garnish with freshly chopped cilantro and serve hot with steamed white rice or flatbread.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1587 mg | 69% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 7.5 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
